Catfish Tacos Recipe

Name: Catfish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds catfish fillets -- cubed; 2 cups tomatoes -- chopped; 2 cups cilantro -- chopped; 1/2 red onion -- minced; 2 cloves garlic -- minced; 2 tablespoons olive oil; 1 tablespoon cumin; 1 teaspoon salt; 1 teaspoon oregano; 1/4 teaspoon cayenne pepper; tortillas - corn or flour

Servings: persons

2 pounds catfish fillets -- cubed
2 cups tomatoes -- chopped
2 cups cilantro -- chopped
1/2 red onion -- minced
2 cloves garlic -- minced
2 tablespoons olive oil
1 tablespoon cumin
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon cayenne pepper
tortillas - corn or flour

1
Begin heating the olive oil in a skillet over medium high heat.
2
Then saute the onions until translucent, then add the garlic cloves.
3
Once the garlic is golden, add the catfish. Occasionally stir the catfish making sure that all sides of the fish get cooked.
4
Once cooked, add the tomatoes, cilantro and spices. Because of the water content in the tomatoes and fish, the mixture will begin being a bit soupy. Start to mash some of the fish up. It does not need to be pureed, but rather less bulky to help incorporate the flavors better.
5
If the mixture is too soupy, use a slotted spoon to serve.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds catfish fillets -- cubed, 2 cups tomatoes -- chopped, 2 cups cilantro -- chopped, 1/2 red onion -- minced, and more.

Yes, Catfish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Tacos

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